Chicken Catch-a-Tory Ravioli Stew
From irishmama 17 years ago
- 20 minutes to make
- Serves 68
This recipe comes straight from Rachael Ray. It's in her kid's cookbook and on the Food Network site. The ingredient list is fairly long, but it actually throws together fairly easily. The best thing is that it's all done in one pot, and you don't have to cook the chicken first. Read more I've listed some modifications to the original recipe in parentheses. See less
Ingredients
- 3 cloves garlic (I used 5-6) shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 stems fresh rosemary leaves shopping list
- 2 stems fresh thyme leaves shopping list
- 1 cup pre-sliced fresh mushrooms, about 1/3 pound shopping list
- salt and pepper shopping list
- 1 (15-ounce) can stewed tomatoes with peppers, onions and celery (I used diced tomatoes with basil, garlic, and oregano) shopping list
- 2 roasted red peppers, drained (I skipped…sundried tomatoes might be good?) shopping list
- 1 cup tomato sauce shopping list
- 1 package chopped frozen spinach, defrosted in microwave and drained shopping list
- 6 cups chicken broth (I used stock – I might add 1-2 cups more OR add 1-2 cups of tomato juice to develop the flavor a bit) shopping list
- 1 package chicken breast tenders, 3/4 pound to 1 pound shopping list
- 1 pound fresh ravioli, any flavor shopping list
- 1 cup grated parmigiano-Reggiano or Romano to pass at table shopping list
- crusty Italian bread or rolls, to pass at table shopping list
How to make it
- Heat a big soup pot over medium high heat.
- Peel the garlic, then WHACK them with the bottom of a small saucepan to crush.
- Add extra-virgin olive oil to the soup pot. Throw in the garlic and 2 stems each of the rosemary and fresh thyme herbs. Add the mushrooms, too and help stir as the mushrooms cook 3 to 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking.
- Pour in the diced tomatoes.
- Use a sharp, small knife to chop the red roasted bell peppers or sun dried tomatoes. Add to the pot and stir.
- Squeeze as much liquid as possible out of the spinach. Add spinach, tomato sauce and chicken broth (and tomato juice, if using) to the pot.. Stir until the spinach is all broken up in the broth.
- Cover the soup and raise the heat to high.
- Cut the chicken tenders into 1-inch pieces across and add them to the stew.
- When the stew comes up to a boil again, add the ravioli and leave the lid off.
- Cook stew until the ravioli is almost done, about 5 minutes.
- Turn off the heat and let the stew cool down a little bit.
- Serve up the stew and pass cheese and bread at the table to go with it.
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